Tuesday, February 9, 2010

Mango Salsa




1-1/2 cups diced mango
1 cup red onion, diced
2 tbsp rice wine vinegar
Ice water
1 cup diced red bell pepper, roasted and peeled
2 serrano chilies, stemmed, seeded, diced
1 - 2 tsp fresh lime juice
Salt to taste
1 tbsp fresh cilantro


Use firm, but ripe mango. Over-ripe fruits are difficult to dice because they turn to mush.

Put the onion in a shallow dish and cover with vinegar and ice water. Soak for 30 minutes. Strain.

In a glass bowl, gently combine the mango, onions, peppers, and chilies. Season to taste with lime juice, salt, and cilantro. Refrigerate for 1 hour before serving.

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